Edmonton General Continuing Care Centre - Food
11111 Jasper Avenue NW Edmonton AB T5K 0L4 · Food - General
22 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X 4AB - joint between sink backsplash and wall is unsealed and paint is chipped away exposing unfinished drywall- Work order / ticket has been submitted to maintenance.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X Main – A reusable cloth bag with a Tupperware container in it was found in the walk-in cooler stored with client foods. Please store staff personal items away from items used in client food preparation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X 4AB - joint between sink backsplash and wall is unsealed and paint is chipped away exposing unfinished drywall- Work order / ticket has been submitted to maintenance.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X Main – There is mold growth on the underside of the metal shelving in the walk-in meat cooler.X 4Y East – Observed ice buildup in the freezer.X 4Y East – The shelving on the door in the refrigerator was dirty. X 4Y MC – Observed ice buildup in the freezer.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X Main – A reusable cloth bag with a Tupperware container in it was found in the walk-in cooler stored with client foods. Please store staff personal items away from items used in client food preparation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X 12Y West – Refrigerator temperature measured ~6-7C. Temperature setting was observed at a warmer setting than the recommended, this was adjusted to a colder setting during the visit. X 11Y East – Suzy Q hot holding unit was unplugged during meal service and the heated drawer was open while unattended. The unit was plugged in and heated drawer was closed.X 10Y West – Refrigerator temperature measured ~6-7C. Temperature setting was observed at a warmer setting than the recommended, this was adjusted to a colder setting during the visit. X 6C – Refrigerator temperature measured ~6-8C. Temperature setting was observed at a warmer setting than the recommended, this was adjusted to a colder setting during the visit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X 4AB - joint between sink backsplash and wall is unsealed and paint is chipped away exposing unfinished drywall- Work order / ticket has been submitted to maintenance.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X Main – One of the ceiling tiles in the dry storage hallway is delamination / peeling.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X Main – Damaged metal strainer observed in storage. This was discarded during the visit.X Main – The container used to store large industrial cooking utensils was dirty. X Main – There is paper / bits of shredded paper caught behind the fan cover in the bakery walk-in cooler.X Main – There is mold growth on the underside of the metal shelving in the walk-in meat cooler.X 4Y East – Observed ice buildup in the freezer.X 4Y East – The shelving on the door in the refrigerator was dirty. X 4Y MC – Observed ice buildup in the freezer.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X 4AB - joint between sink backsplash and wall is unsealed and paint is chipped away exposing unfinished drywall- Work order / ticket has been submitted to maintenance.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X 4AB - joint between sink backsplash and wall is unsealed and paint is chipped away exposing unfinished drywall
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X 4AB - joint between sink backsplash and wall is unsealed and paint is chipped away exposing unfinished drywall
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X 5AB servery resident refrigerator has a layer of ice buildup in the freezer compartment.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 11Y* Opened bag of cereal was found in the cupboard. Ensure open food items are properly stored in containers with lids.8Y*Opened bag of fruit lax was found in a stainless-steel prep container. Remove. Ensure open food items are properly stored in containers with lids. Removed by management during inspection.4Y*Left food items were not covered or dated in the cooler. Remove. Ensure all food items being saved are covered, dated to protect from contamination. Items were removed during inspection.Multiple serveries- lids were missing on containers used to hold condiments – packages of salt, pepper, jams, peanut butter etc. Ensure lids are on containers holding food items to prevent pest access.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 12Y*Staff personal items were found in the cupboards. Relocate to designated staff area to prevent cross contamination.*Empty juice containers found in cupboard. Remove. Removed during inspection.11Y*Residents’ personal water bottles and cups were found in the servery. Relocate to designated areas*Tube feeding equipment, formula and bottles of Ensure were found stored in the servery cupboards. Relocate to designated area.10Y * Non-food service items (e.g. stuffies, pencil crayons, bottle with straw etc.) were found stored in the servery drawers. Relocate to designated area. Ensure nonfood items are not stored in the servery to prevent cross contamination. Staff started to remove items during inspection.6Y*Staff personal bar soap was found at the servery hand sink. Remove. Soap was removed by staff during inspection. *Non food items were found in the servery cupboards/drawers (e.g. rehab items). Relocate to designated area. Ensure nonfood items are not stored in the servery to prevent cross contamination.4Y*Resident personal food items found in facility cooler next to facility food items. Remove. Ensure there are separation between facility food items from servery food items to prevent cross contamination.
- 09. Are chemicals stored and handled in a safe manner?
- 10Y*A container of expired Accel Intervention wipes was found on the counter (2023). Discard. Ensure chemicals are within manufacture indicated expiration date. Discarded by management during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 12Y*Found a plate of toast and eggs being covered in a cupboard. Discard. Review with staff how to properly save foods for residents. Food discarded by manager during inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X 4AB - joint between sink backsplash and wall is unsealed and paint is chipped away exposing unfinished drywall
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Multiple serveries- single use utensils, containers, lids etc. were loose in the drawers or cupboards. Discussed better storage practice for items to prevent contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X 5AB servery resident refrigerator has a layer of ice buildup in the freezer compartment.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X 4AB - joint between sink backsplash and wall is unsealed and paint is chipped away exposing unfinished drywall
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X 5AB servery resident refrigerator has a layer of ice buildup in the freezer compartment.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X 4AB – creamers were left out at room temperature. These were moved into the cooler during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- X 4AB Specialized utensils are hand washed by care staff without a sanitize step. Ensure utensils are properly cleaned and sanitized – please confirm the process and remind staff of the process.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- X Evidence of mice was noted in the facility.- PCO and the site are working together to find and eliminate the pest concerns.- Please send most recent PCO reports to the undersigned for review.August 1, 2025X 4AB - Mouse droppings found in the space underneath the servery sink and around the radiator areas beside the silver stand up cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X 4AB - moisture damaged ceiling tile and moisture marks streaking down the wall above the servery cabinet closeupX 4AB - joint between sink backsplash and wall is unsealed and paint is chipped away exposing unfinished drywall
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X 5AB servery resident refrigerator has a layer of ice buildup in the freezer compartment.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- X 4Y West resident specialized utensils were hand washed without a sanitize step. Ensure utensils are properly cleaned and sanitized.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- X Evidence of mice was noted in the facility.- PCO and the site are working together to find and eliminate the pest concerns.- Please send most recent PCO reports to the undersigned for review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X 4AB - moisture damaged ceiling tile and moisture marks streaking down the wall above the servery cabinet closeupX 4AB - joint between sink backsplash and wall is unsealed and paint is chipped away exposing unfinished drywallX 8Y East servery drawer on the left side closest to the light switch is broken. - June 20, 2025 - Maintenance request has been submitted.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X 5AB servery resident refrigerator has a layer of ice buildup in the freezer compartment.X 4Y West servery microwave had food splatter on the door and inside of the microwave.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X Unit4C resident refrigerator temperature measured ~6C. The temperature setting was set below the "normal" temperature setting. The setting was set to a cooler temperature setting during the inspection and measured ~3C after 15 minutes. Temperatures recorded by staff ranged between 4C-6C for June 1st-20th.X Suzy Q carts being loaded with food were left wide open while unattended. Lids were put back on and drawers closed during the visit.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- X 4Y West resident specialized utensils were hand washed without a sanitize step. Ensure utensils are properly cleaned and sanitized.
- 15. Is the facility free of a pest infestation?
- X Mouse droppings noted in several of the servery spaces including: -4C in the dry storage pantry cabinetry (Still present during June 20, 2025 inspection)June 20, 2025:-11Y East & West behind the refrigerators (cleaned during inspection)-8Y East & West behind the refrigerators (cleaned during inspection)- 7Y East behind the refrigerator (cleaned during inspection)-4AB in the cupboard under the sink
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X 4AB - moisture damaged ceiling tile and moisture marks streaking down the wall above the servery cabinet closeupX 4AB - joint between sink backsplash and wall is unsealed and paint is chipped away exposing unfinished drywallX 8Y East servery drawer on the left side closest to the light switch is broken. - June 20, 2025 - Maintenance request has been submitted.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X 5AB servery resident refrigerator has a layer of ice buildup in the freezer compartment.X 4Y West servery microwave had food splatter on the door and inside of the microwave.June 20, 2025:X 4AB servery ice / water dispenser is dirty.
- 23. Is the facility maintained in a clean and sanitary condition?
- X 6C – Food spill noted under the bottom drawer of the food filing cabinet (cleaned during inspection)X 4Y Secure – food debris and sticky residual bult up along edges of the floor in the servery space.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
9 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- X Spoiled red and green peppers were found. Staff advised to discard these during the inspection. X A dented can of diced beets was found. This was removed from the dry storage area to be disposed of during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- X Sanitizer bucket was not available for staff to use in the food prep area. A fresh solution of 200 ppm Quat was dispensed during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X A cart with 4 trays of frozen diced pork was left out in the bakery area thawing at room temperature. These were moved back into the walk-in cooler during the inspection.X 7AB servery resident refrigerator measured ~8-9C. The temperature setting was adjusted from below the “normal” setting to the coldest setting during the inspection. Please do not use this refrigerator until the temperature can be maintained at 4C or less.X The thermometer in the 7AB resident refrigerator has a bubble in it and is not accurate.X 5Y East servery refrigerator measured ~9-10C. The temperature setting was adjusted from the warmest setting to the coldest setting. Please do not use this refrigerator until the temperature can be maintained at 4C or less. X The thermometer in the 5Y East servery was broken.X 5C servery Suzy Q was not plugged in after it was dropped off for meal service. This was plugged in during the inspection.X 4C servery – cheese was stored at room temperature in the dry storage pantry.X 4C servery resident refrigerator temperature is being recorded at 5C by staff. Please do not use this refrigerator until the temperature can be maintained at 4C or less.X 4Y East servery – food (tuna sandwich, apple slices, and soup) was left out at room temperature. This was placed into the refrigerator during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- X 4Y West resident specialized utensils were hand washed without a sanitize step. Ensure utensils are properly cleaned and sanitized.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- X 11Y West servery paper towel dispenser for the hand washing sink does not work.
- 15. Is the facility free of a pest infestation?
- X Mouse droppings were noted in a corner behind the scale shelf in the baking area.X Mouse droppings noted in several of the servery spaces including: -10Y West underneath the drawers in the servery-7Y East in the upper cupboard-5AB in the cupboard under the sink-4C in the dry storage pantry cabinetry
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X Ventilation canopy is due for professional servicing - last serviced November 2024X There is visible mold / mildew growth in the cart spray area at the joint between the ceiling and the wall. X The caulking on the metal protectors near the base of the wall in the cart spray area is moldy.X 11Y East servery cabinet door handle is broken.X 8Y East servery drawer on the left side closest to the light switch is broken.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X Industrial can openers and holsters had caked on food debris on them. These were cleaned and sanitized during the inspection.X 5AB servery resident refrigerator has a layer of ice buildup in the freezer compartment.X 5AB servery ice / water dispenser is dirty.X 4Y West servery microwave had food splatter on the door and inside of the microwave.
- 23. Is the facility maintained in a clean and sanitary condition?
- X 9C Servery areas under the drawers have food debris in them.X 7C dining area under the warming machine has food debris underneath.X 4Y West servery cupboard above the microwave had food debris noted in it.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X The temperature of the silver refrigerator in 5C measured ~8-10C. Staff recorded temperature on the temperature logs indicated the temperature was ~8C the night before. Staff instructed to discard perishable / opened food and drinks in this refrigerator and not to use this refrigerator until it can maintain a temperature of 4C or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X Noted a container with a number of items haphazardly stored together including sugar, tea bags, single service spoons, straws, instant coffee mix and drink lids in the 11Y dining area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X Creamers were left out at room temperature in the 11Y dining area. The temperature of the cream measured ~18C and was discarded during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X The ceiling tiles and wall in the 7AB dining area shows moisture staining on them.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X The ceiling tiles and wall in the 7AB dining area shows moisture staining on them.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X Scoop was stored with its handle in the bulk sugar. The scoop was removed during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X The silver coolers in 5C, 5Y and 4Y servery areas measured ~12-14C. Staff advised to discontinue use of these coolers and to discard any high risk foods stored in the coolers prior to noon. Ensure the temperature can be maintained at 4C or less before using these coolers. Do not use the built-in digital temperature readout as these were not accurate. X In Unit 5AB staff were observed storing food containers out at room temperature on the sides of the SuzyQ and on top rather than in the heating drawer. Staff instructed to put the food back into the heating drawer and scoop out food for each client as needed.X Food was stored in some of the Suzy Q mobile hot holding units before the hot holding temperature reached a minimum of 60C. Please remind staff to ensure hot holding temperature is at a minimum of 60C or greater before putting food for hot holding into the basin.X Single serve portion of cheese was stored at room temperature in a drawer in 12Y. This was discarded during the inspection.
- 15. Is the facility free of a pest infestation?
- X The area underneath the drawers in the 10Y servery has visible mouse droppings, packages of sugar, jam, peanut butter and other items that have fallen from the drawers. Please remove and empty the drawers, clean and disinfect all the affected areas and check all of the drawers for any signs of mouse activity. Discard all affected food items. Contract the services of a professional pest management company to inspect, treat, and eradicate the mouse infestation.X Mouse droppings noted in the cupboard in the 4Y satellite servery.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X The ceiling tiles and wall in the 7AB dining area shows moisture staining on them.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The blade guard for the meat slicer and parts of the meat slicer were dirty.X There is dust buildup on the walk-in cooler fan covers and ceiling (meat and dairy coolers)
- 23. Is the facility maintained in a clean and sanitary condition?
- X The drawers and empty containers in the 10Y servery are dirty and have food debris in them.X Noted food stored haphazardly in several units. Recommend the drawers and cabinets in all the serveries be thoroughly cleaned / tidied up to remove any loose food products.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- X The high temperature dishwasher for the facility has been out of service since June. Repair / replace this dishwasher. Site is using single service utensils and dishware.There is a smaller chemical dishwasher available for pots and pans which is being supplemented with manual 3 compartment dishwashing.Feb 12, 2024 - a new high temperature dishwasher has been purchased and is awaiting installation. August 9, 2024 - Removal and installation of the new dishwasher has begun.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- X The high temperature dishwasher for the facility has been out of service since June. Repair / replace this dishwasher. Site is using single service utensils and dishware.There is a smaller chemical dishwasher available for pots and pans which is being supplemented with manual 3 compartment dishwashing.Feb 12, 2024 - a new high temperature dishwasher has been purchased and is awaiting installation.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- X There was little sanitizer residual in the sanitizer compartment when tested while staff were manually washing and sanitizing the service trays. The staff were instructed to refill the basin with 200 ppm Quat solution during the inspection. Due to the volume of the trays going through the rinse and sanitizer basins, please monitor and refill the sanitizer basin multiple times throughout each dishwashing period. X There were several used wiping cloths on the counter tops in the food prep areas. The quat sanitizer buckets nearby were empty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X The silver cooler in unit 5C measured ~13-14C during the inspection. The built in thermostat read 3C. Discontinue using this cooler unless the temperature of the refrigerator can be maintained at 4C or less and repair as necessary.X The thermometer in the 10Y cooler does not display the correct temperature. The thermometer read -3C for the refrigerator temperature.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- X The high temperature dishwasher for the facility has been out of service since June. Repair / replace this dishwasher. Site is using single service utensils and dishware.There is a smaller chemical dishwasher available for pots and pans which is being supplemented with manual 3 compartment dishwashing.Feb 12, 2024 - a new high temperature dishwasher has been purchased and is awaiting installation.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- X The paper towel dispenser for the hand washing station where the food carts are plugged in was empty. X Staff were observed using the hand washing sink in the main dish washing area as a dump sink for coffee. Ensure this sink is unobstructed and accessible for hand washing at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- X There was little to no sanitizer residual in the sanitizer compartment when tested while staff were manually washing and sanitizing the service trays. The basin was refilled with 200 ppm Quat solution and the trays were re sanitized.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- X The high temperature dishwasher for the facility has been out of service since June. Repair / replace this dishwasher. Site is using single service utensils and dishware.There is a smaller chemical dishwasher available for pots and pans which is being supplemented with manual 3 compartment dishwashing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?